Baci Perugina
From Perugina School of Chocolate [1]
Ingredients
- 1/3 cup heavy cream
1 cup milk chocolate, chopped
1/2 cup roasted hazelnuts, chopped
1 cup (8 ounces) dark chocolate
About 20 whole roasted hazelnuts
Directions
- Bring the cream to a boil.
- Remove from heat and add the milk chocolate, and mix until smooth and creamy.
- Stir in the chopped hazelnuts, and let cool to room temperature.
- Meanwhile, carefully temper dark chocolate [2] (preferably using a double boiler [3]).
- Add the chocolate-hazelnut mixture to a pastry bag, and pipe small balls (about 1-inch thick) on a baking sheet lined with parchment paper. Use your hands to roll into a perfect ball shape.
- Gently press one whole hazelnut into the top of each ball — you just want it to rest on top, not be squished in.
- Using a fork, dip each ball into the melted dark chocolate and cover fully. Place back on parchment paper, and freeze until chocolate is set, about 10 minutes.
- Store in an airtight container for up to 30 days.
Information
- Category
- Desserts
- Cuisine
- North American
- Yield
- About 20 Baci